Boiled Rice
Ingredients
Directions
Prepare
Wash the rice thoroughly.
Add the rice to 2 quarts of boiling water.
Once the rice is swollen, drain it in a sieve.
Cook
Place the rice in a basin or tin pail.
Stand the basin in a pot of boiling salted water.
Let it cook until the rice is perfectly tender.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Rice
- Provides the starch that swells and softens to form the cooked grain's body.
- Boiling water
- Hydrates the rice grains so they swell and cook through evenly.
The step that matters
Drain once the rice is swollen. Draining at the right moment stops the grains from absorbing too much water and turning mushy, while leaving them tender enough to finish cooking gently.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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